Tomato Cream Soup with Sausage or Meatballs

Name: Tomato Cream Soup with Sausage or Meatballs
Ingredients: 1 small onion, grated; 2 cloves garlic, finely chopped; 3 tbsp. extra-virgin olive oil; 5 tbsp. tomato paste; 1 ⅔ cups tomato puree; 4 ¼ cups mushroom stock; 1 tsp. ground fennel seeds (plus more for the minced meat, optional); 1 tsp. ground fennel seeds (plus more for the minced meat, optional); 1 tbsp. finely chopped dried porcini mushrooms; 2 Italian pork sausages or 10 ½ ounces of 50/50 ground beef and pork; 2 Italian pork sausages or 10 ½ ounces of 50/50 ground beef and pork; 2 Italian pork sausages or 10 ½ ounces of 50/50 ground beef and pork; salt and freshly ground black pepper; salt and freshly ground black pepper; grated zest of 1 organic lemon (optional); ½ cup fresh bread crumbs or ¼ cup dried (optional); ½ cup diced celeriac; ¾ cup diced cauliflower; 1 cup diced fennel bulb; ⅔ cup canned flageolet beans (or other beans); ⅔ cup canned flageolet beans (or other beans); 3 celery ribs, finely chopped; ⅔ cup light cream or mascarpone; ⅔ cup light cream or mascarpone; freshly grated parmesan, for garnish; ½ bunch of basil, coarsely chopped

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

1 small onion, grated
2 cloves garlic, finely chopped
3 tbsp.

Soup

Method

In a large pan, sauté the onion and garlic in the olive oil. Add the tomato paste and sauté for 5 minutes. Then add the tomato puree, mushroom stock, fennel seeds, and dried porcini. Bring to a boil.

Remove the casing from the sausage and add the sausage meat (cut into pieces) to the stock. Or season the 50/50 beef and pork mixture with plenty of salt and pepper, lemon zest, and fennel